How Do You Make Orange Sauce for Roast Duck?

How Do You Make Orange Sauce for Roast Duck?

How Do You Make Orange Sauce for Roast Duck?

To make orange sauce, heat 4 tablespoons mango chutney, 2 tablespoons peach preserves, the juice of one orange, 3 tablespoons of duck drippings from the roast duck pan and 1/4 cup red wine in a saucepan for about six minutes. The sauce is done when the alcohol cooks out.

For an orange sauce recipe that does not use pan drippings, heat 2 teaspoons grated orange peel, 1/2 cup orange juice, 1/4 cup currant jelly, 1 tablespoon lemon juice, and 1/8 teaspoon each ground mustard and salt until boiling. Stir in a mixture of 1 tablespoon water and 1 1/2 teaspoons cornstarch and cook on medium, stirring continuously, until the mixture thickens and boils. Boil for an additional minute, then stir in one peeled and cut orange and 1 tablespoon of orange liqueur, if preferred.

To make a roast duck to go with the sauce, scatter 1 tablespoon each chili powder, garlic powder and salt over a whole duck. Make 1-inch slices into the skin of the duck on both breasts. Blend two cloves garlic, two sage leaves and 1 teaspoon olive oil, then stuff the mixture into the cuts in the skin. Cut one apple into 1-inch sections and stuff the pieces inside the duck. Bake at 350 degrees Fahrenheit for one hour and 30 minutes for rare duck, or two hours for a well-done duck.